Peanut Butter Fingers
Peanut Butter Fingers are soft and chewy oatmeal peanut butter cookie bars topped with a melted chocolate chip layer and peanut butter icing. They're an old fashioned dessert straight from Grandma's kitchen.
Servings: 24 bars
Ingredients
Bars
- 1 cup (136 grams) all purpose flour
- ½ cup (96 grams) granulated sugar
- ½ cup (87 grams) brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- ⅓ cup (90 grams) peanut butter
- 1 egg
- 1 cup (93 grams) old fashioned oats
Topping
- chocolate chips (12 ounce package) semi sweet or milk chocolate
Icing
- ½ cup (45 grams) confectioner's sugar
- ¼ cup (62 grams) peanut butter
- 2-4 tbsp milk
- pinch of salt
Instructions
- Preheat the oven to 350℉. Grease a 9x13 pan or line it with parchment paper and set aside.
- Make the cookie dough: In the bowl of a stand mixer, add 1 cup (136 grams) all purpose flour, ½ cup (96 grams) granulated sugar, ½ cup (87 grams) brown sugar, ½ tsp baking soda, ¼ tsp salt, ½ cup butter, softened, ⅓ cup (90 grams) peanut butter, 1 egg, and 1 cup (93 grams) old fashioned oats. Mix on low until everything is combined.
- Add small chunks of dough around the pan, then use your hands to press it an even layer. Bake for 15-18 minutes or until the sides are set and the bars look slightly underbaked in the center. Turn off the oven and remove the cookie.
- Chocolate layer: Sprinkle chocolate chips (12 ounce package) on top of the bars and place them back in the oven for 1 minute until the chocolate is shiny and melting. Spread the chocolate evenly across the top. Let the bars cool and the chocolate set before adding the icing. **You may not need the entire package of choc chips to cover**
- Make the peanut butter icing: Add ½ cup (45 grams) confectioner's sugar, ¼ cup (62 grams) peanut butter, a pinch of salt, and 2-4 tbsp milk (1 tablespoon at a time) in a small bowl and whisk until the icing is thin enough to fall from the whisk in a smooth line. Drizzle or pipe over the chocolate layer, then cut into bars.
- Store bars in an air tight container at room temp. Bars can be frozen in a freezer safe container and thawed in the fridge or at room temp when ready to serve.
Notes
- You can use creamy or chunky peanut butter. I used regular creamy style, not natural unsweetened peanut butter.
- For a thicker bar, you can double the cookie recipe and bake it in a 9x13 pan. These will need extra baking time, 20-30 minutes depending on your oven. Chocolate and peanut butter layers are the same, do not double those.
- OR for a smaller batch, use the same cookie recipe in the card and instead bake it in an 8x8 pan for 15-20 minutes. You'll need less chocolate chips and only need a half batch of icing if you make it in a smaller pan.